If you’re a sangria drinker – or any drinker for that matter – we have the hottest drink of the summer lined right on up for you. Red and white sangria, ehhh. BLACK SANGRIA? Let’s talk.
Trust us – if you make this puppy and serve it up, you’ll hear Kenny Chesney gently singing in the background “her lips taste like sangria” on repeat.
- 1 cup frozen blackberries
- 1 cup frozen purple grapes, sliced
- 1 cup fresh cherries, de-pitted
- 2 plums, sliced or small chunks
- 1 bottle, preferred: Pinot Noir
- ½ cup brewed black tea
- ½ cup brandy
- 2 cups club soda
- freshly muddled mint leaves
Begin by putting serving cups in freezer.
Place the blackberries, grapes, cherries and plums and mint in the bottom of a pitcher. Slightly muddle the berries and mint to get the juices flowing, but be careful not to smash.
Pour in red wine, brandy, and black tea – slowly combine the berries with the liquids and stir for 1 minute.
Cover the pitcher with Saran Wrap. Ideally store in refrigerator overnight. If you are serving same day, allow at least three hours for mixture to be chilled.
Once chilled, pour club soda into pitcher, mixing it thoroughly.
Right before serving, remove glasses from freezer and add finely mined ice. Pour sangria mixture over ice. If you have any berries or mint leftover, feel free to add them now in the drink.
At this point, you should have a FROTHY, icy, cold drink in hand with a curation of sweet and savory fruit and wine with a hint of mint and black tea undertones.
Care to share?